In the past 24 hours, we drove to a U-Pick sour cherry farm about an hour from here and I have processed every single one we brought home. I made Luxardo cocktail cherries, brandied cherries, syrup, chutney and a pie. I also put some in the freezer. I don’t need to see my pitter again for a good long while….

When we put our asparagus patch in almost ten years ago, we also planted a few horseradish roots. We had never attempted to harvest any of it until Brian accidentally dug one up with our tractor when plowing our little potato bed. Since it was harvested, I had to do something with it…

Here’s what the plant looks like in the garden.

The root is gnarly! Fortunately, it’s easy enough to peel. These are the pieces of a single root.

I chopped the peeled root into about 1 inch chunks.

That got whirred in the food processor with white vinegar and a little salt.

The result is amazing! We’ve so far had it mixed with mustard on roast beef and boursin sandwiches, in shrimp cocktail sauce and in a beef stew. It’s fabulous.